Gluten phobia | Majid Ali MD
Is there a gluten phobia? There are people who have gluten sensitivity – and then there is gluten free corportate marketing
Gluten-free Diet for Gluten Sensitivity
Glutens are two grain proteins – glutenin and gliadin enmeshed in starches – that cause a wide spectrum of clinical disorders in some individuals. One simple form is wheat intolerance. At the other end of the spectrum is the severe form of gluten-sensitive enteropathy (GSE) called celiac disease. In Part Three of this series, I include a very long list of celiac disease-associated conditions to define the scope of clinical problems associated with gluten proteins. I begin this three part series about gluten sensitivity by first summarizing my experience with gluten-related clinical problems:
1. The frequency of problems caused by wheat, rye, oats, and barley is increasing among people with chronic health issues.
2. Nearly all my patients with gluten-related symptoms ate bread and other gluten foods freely and without symptoms before they developed gluten sensitivity.
3. Gluten intolerance developed when the bowel became inflamed and “leaky,” leading to entry into the blood of undigested gluten proteins.
4. Gluten-free diet only partially improved health.
5. Gluten-sensitive individuals regained their health only after bowel-liver detox was achieved and other oxygen-related issues—mold allergy, mold toxins, thyroid-adrenal weakness, hormonal imbalance, anger, and deep disappointments that caused the leaky gut state—were addressed.
6. The recovery in some cases with severe stress, mold toxicity, and instability of the autonomic nervous system, and continuing stress was sometimes delayed or incomplete or both.
7. Complete elimination of gluten grains was usually helpful in the short-term but was necessary in the long run only for a small number patients.
Dr. Ali’s Leaky Gut Protocol
From the above summary, many readers with puzzling chronic health disorders might ask: should I try a gluten-free diet trial? My answer: absolutely yes. I suggest that such readers consider a six-week trial of Dr. Ali’s Leaky Bowel (DALB) Protocol, which includes gluten-free diet trial (described below) as well as elimination of dairy (except yogurt), and sugar. I also prescribe castor oil rubs and Nystatin to reduce the population of fermenting microbes. Nystatin, of course, requires a physician’s prescription. Fortunately, more and more doctors are willing to support this request from patients. The less effective alternatives to Nystatin are echinacea, astragalus, burdock root, goldenseal, pau d’arco, and oregano.
A Valuable Suggestion
I recommend that readers first consider all elements of Dr. Ali’s Leaky Gut Trial described in Part Two. Once clinical improvement is achieved with all elements combined, then one can eliminate some aspects to narrow down the negative effects of gluten proteins. If that is not possible, I suggest readers first conduct a four-week gluten-sugar-dairy-free trial. Trials limited to gluten-free diet sometimes are not as revealing.
The Oxygen (Dysox) Model of Gluten Sensitivity
Readers will note that my oxygen view of gluten sensitivity—and celiac disease, by extension—is radically different from other prevailing theories of the disorders. In past publications I marshaled evidence for the central—and fundamental—roles of oxygen-related factors in the cause of the leaky gut state. My colleagues at the Institute of Integrative Medicine and I have also published a series of clinical outcome studies in which we documented the role of bowel derangements caused by dysox (dysfunctional oxygen homeostasis) and healing with oxystatic therapies. This, in essence, is the Oxygen Model of Gluten Sensitivity.
Oxygen is the organizing principle of human biology and governs the aging process. I began my book Oxygen and Aging (2000) with these words and then I began a series of articles in which I marshaled evidence for the unifying oxygen model of disease. Specifically I presented oxygen models of inflammation, pain, liver injury, asthma, allergy, colitis, heart disease, stroke, kidney failure, cancer, and other disorders. This article outlining the Oxygen Model of Gluten Sensitivity is an extension of that work.
Gluten-sensitive persons need to avoid completely the following grains, in any form, for a period of at least six weeks to assess the effects of such elimination on their health:
Other grains such as amaranth, buckwheat, quinoa, milo, teff, rice and corn contain small amounts of “bound gluten” that, in general, do not cause food incompatibility reactions in gluten-sensitive persons.
Spelt and Kumat are two types of ancient wheats that appear to be genetically different from the common variety of wheat. Many gluten-sensitive individuals can tolerate these grains well, especially when consumed sparingly. Both varieties are usually grown without pesticides. Spelt has a strong hull that protects its kernel. Teff, an Ethiopian staple, is a highly nutritious grain that contains more than ten times as much calcium as wheat and barley.
Suggestions for Snacks
Sunflower seeds, sesame seeds, pumpkin seeds, melon seeds, watermelon seeds, soy nuts (actually a grain), cashew nuts, macadamia nuts, pine nuts, Brazil nuts, chestnuts, pecans, and litchi nuts. Peanuts and walnuts are common causes of allergic reactions and should be eaten infrequently. For additional information, please read chapter 8 of The Butterfly and Life Span Nutrition (1992).
Majid Ali, MD receives no remumeration from the sales of these products – they are modestly priced because of the support of many people helping to provide as much free information as we can. All proceeds go to the workings of this website.
|SET OF 10 DOWNLOADABLE VIDEOS
Majid Ali, MD
PROBLEMS OF FERMENTATION IN THE GUT
● Am I Fermenting? Seminar One ● Am I Fermenting? Seminar Two ● Am I Fermenting? Seminar Three ● Anti-Fermentation Diet ● Cancer Fermentation and Inflammation ● Gut Fermentation State Seminar ● Mouth Fermentation Bad Breath Sores and Other Disease ● Nystatin for Fermenting Colons Small Intestine Stomach and Mouth ● Small Bowel Fermentation State Stomach Fermentation ● GERD Gastritis and Stomach Ulcer ● Two Faces of Fermentation and Diseases